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Cook the Book: Raw Zucchini Salad with Green Olives, Mint, and Pecorino

Take advantage of late summer's bounty and prepare this Raw Zucchini Salad with Green Olives, Mint, and Pecorino, adapted from A16 Food + Wine by Nate Appleman and Shelley Lindgren. Plenty of good olive oil and a generous squeeze of fresh lemon juice add velvety and tart flavors sure to please even those who are wary of raw food.

Pair this verdant salad with a bottle of crisp, green-tinted Verdeca. The grape is extensively grown in southern Puglia and is one of the primary components of vermouth.

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Printed from http://www.seriouseats.com/recipes/2008/09/cook-the-book-raw-zucchini-salad-with-green-o.html

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